Name: Sweet potato and kale hash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 2 oz kale, stems removed and leaves chopped; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 1/2 tsp olive oil; 1 tsp apple cider vinegar; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp water

Nutrition

Per serving

453 calories

Protein: 43g; 37% of calories
Carbs: 38g; 33% of calories
Fat: 15g; 30% of calories

Instructions

Prep 20 min · Cook 5 min

Season the chicken breast with half the salt and all the pepper. Heat 1 teaspoon of the oil in the skillet over medium heat. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more. Transfer to a plate to rest for 5 minutes before slicing. Done when opaque in the center, 165°F.
In the same skillet, heat the remaining oil over medium-high heat. Add the sweet potatoes and onion. Cook for 4 minutes without stirring to brown, then reduce heat to medium and cook for 8 minutes more, stirring only occasionally.
Stir in the garlic, smoked paprika, and the remaining salt. Cook for 1 minute until the garlic is fragrant.
Add the kale and water to the skillet. Cover and steam for 3 to 4 minutes until the kale is wilted and a potato cube is easily pierced with a fork. Remove the lid, stir in the vinegar, and toss the hash.
Plate the sweet potato hash and top with the sliced chicken breast.

Nutrition

Ingredients

Instructions

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